METHOD FOR PRODUCING SUGAR-ADDED MARGARINE

摘要

A method for manufacturing sugar-added margarine containing 5 to 50% by weight of sugar calculated in terms of its anhydride, characterized in that, an emulsion of oil and fat, and sugar is uniformly heated by means of a micro-wave heating device at a pre-established optimum tempering temperature which is higher than a temperature lower by 10 DEG C than the increased melting point of the oil and fat with a precision of +/-2.0 DEG C, and then the heated emulsion is cooled at a rate of not higher than 5 DEG C/hr.